KFC Style Chicken, Chips & Gravy
August 11, 2019
KFC Original Recipe Chicken is a memory from most peoples childhood and adulthood. Although the secret blend of 11 herbs and spices is a closley guarding secret its fun trying to copycat the recipes and recreate that famous taste at home. Without a industrial deep pressure fryer its difficult to recreate that famous crispyness, but with a deep fryer we can get pretty close.
No KFC is the same without that famous gravy and I think I have got the taste pretty close, so why not give this a try and make a family feast you can enjoy over and over again at a fraction of the price of the real thing.
| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Servings | People |
Ingredients
Batter mix
- 2 cups Plain Flour
- 2/3 tsp salt
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/3 tsp Oregano
- 1 tsp celery salt
- 1 tsp Black pepper
- 1 tsp dried mustard
- 4 tsp paprika
- 2 tsp garlic salt
- 1 tsp ground ginger
- 3 tsp white pepper
Gravy
- 4 tbsp butter
- 5 tbsp Plain Flour
- 1 tsp dried sage
- 1 tsp garlic salt
- 1 tsp Black pepper
- 1 beef stock cube
- 2 cups boiling water
Ingredients Batter mix
Gravy
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Instructions
- Fill a tray or a large bowl with flour and mix on all the herbs and spices.
- Place your pieces of raw chicken into the flour.
- Scoop the flour underneath the raw chicken pieces and then fold it over the chicken so they're well covered.
- Press firmly on the chicken pieces with both hands, This ensures the flour sticks to the chicken.
- Start taking the chicken pieces out, giving a gentle shake downwards to get rid of the excess flour.
- Thighs and wing pieces can then be placed on a clean tray, Drumsticks need to be double coated. Hold the drumsticks at the base and twist the skin upwards to release any trapped air.
- Heat a deep fryer or deep frying pan until hot. Fry the chicken in small batches for 15 minutes and then drain the oil off for another five minutes.
For the gravy
- Dissolving a beef stock cube in two cups of boiling water.
- In a pan, melt four tablespoons of butter and slowly incorporate five tablespoons of flour into it over low heat to create a roux. Cook the roux until it turns lightly golden, then slowly pour in the bouillon water, turn the heat up to medium, and stir until smooth and creamy. Add a teaspoon each of black pepper, garlic powder and mix well.